Lawry's Grilled Mozzarella-Stuffed Chicken - Dump and Go Dinner
Sink your teeth into our mozzarella stuffed chicken, marinated in a balsamic marinade. This dish is elevated by the addition of roasted red peppers that adds a sweet and savory element to this cheesy chicken goodness.
Ingredients
- 2 pounds Chicken, Boneless Breasts
- 6 ounces Balsamic Herb Marinade, Liquid
- 4 individual Mozzarella Cheese, Sliced
- ¾ cups drain Roasted Red Peppers, Canned
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Cut a wide pocket in each chicken breast half, taking care to not cut through back or sides of chicken.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Cut a wide pocket in each chicken breast half, taking care to not cut through back or sides of chicken.
- Place chicken in large resealable plastic bag or glass dish. Add 2/3 of the marinade; turn to coat well.
- Refrigerate 30 minutes or longer for extra flavor.
- Remove chicken from marinade. Discard any remaining marinade.
- Stuff each pocket with 1 slice of the mozzarella cheese and roasted peppers. Press chicken lightly to seal.
- Grill chicken over medium heat 7 to 8 minutes per side or until cooked through, turning carefully with spatula. Brush chicken with remaining 1/4 marinade.